Under Deconstruction

The menu at C.1880 in Walker’s Point is full of works of beauty, like chef/owner Thomas Hauck’s foie gras au torchon. We took a close look at the dish here.

Chef Thomas Hauck has featured foie gras (duck liver) on the menu at c.1880 since the restaurant’s 2012 opening. The continuously changing nature of Hauck’s menu means the foie gras plate you see below – from an early-March menu – will have a more spring-like look the next time you see it.

How do you approach eating this? There’s no right or wrong way.

Photo by Kevin J. Miyazaki/PLATE.
Photo by Kevin J. Miyazaki/PLATE. Click image to enlarge.

‘Under Deconstruction’ appears in the April, 2015, issue of Milwaukee Magazine.
Click here to subscribeor purchase a copy on newsstands at one of 400+ locations throughout Wisconsin.



Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.